But as far as cakes are concerned I love them plain, with just a hint of vanilla, with a simple icing like this butter cake or no icing at all, like Elvis’ favorite: nothing fancy or complex as far as flavor is concerned but with such tender texture that I can easily say it is one of the best cakes I’ve ever tasted.

Generously butter and flour a 25cm (10in) tube pan (11.2cm/4 ½ inches deep, not with a removable bottom) or a 12-cup Bundt pan**.
Sift together the flour and salt twice. Set aside.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour mixture, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
Spoon batter into prepared pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 180°C/350°F***. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 ¼ hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
Sift with icing sugar to serve.
Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.

Oh I can be Nina Sayers, pro bono...Not that I have a talent in acting, huh? I just love the role too. This cake is superb. Love the creamy looks of it. Love this with afternoon tea, while enjoying the early holiday breeze. Elvis Presley had good taste in food eh, you think so too?